How to make Nigerian Donuts (Nigerian Doughnuts) filled with jam


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 Nigerian Donuts (Nigerian Doughnuts) filled with jam

      Nigerian donuts/doughnuts are popular Nigerian snacks, made with flour, butter, milk , sugar and yeast and then cut into rings , sometimes filled with jam(marmalade) and deep fried.  The taste is similar to the Nigerian Puff puff, but the butter and milk  in the donuts recipe, does make a big difference in the richness, texture and taste. 
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   In Nigeria, the jam filled donuts were my favorite, but you can omit the jam and make use of any glaze you love. *wink*
Here's an easy recipe...Enjoy.  
**Click For  a video recipe on How to make Nigerian Donuts (Nigerian Doughnuts) filled with jam.

Nigerian donuts/doughnuts  Ingredients:
 This makes about 15-20 donuts
- 480 g of plain flour
- 2.5 tablespoons of instant dry yeast/15g fresh yeast

- 5 tablespoons of warm water  
- 25g of melted Butter or Margarine
- 1 large egg 
- 180ml warm milk
- 50 g of sugar  
- 1 teaspoon of salt

Tip: if you're using powdered milk, dissolve 2 tablespoonful of the milk in 180ml of water.

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Preparations for Nigerian Donuts(doughnuts)

1.  In a small bowl, add the yeast, 3 tablespoonful of flour, 5 tablespoons of warm water and mix together. Cover and leave in a warm place to rise and double and begin to form small bubbles in it. Then set aside
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 Tip: this mixture is called a ''starter''. It shows you how active the yeast is and also kick-starts the leavening(rising) process of the dough.

2. Into another large bowl, add the remaining flour, sugar and salt. Mix well.

3.  Now add the egg, warm milk, melted butter and the yeast batter(starter). Mix thoroughly for about 10 minutes, then fold the sticky dough into a rough ball & place in a greased bowl.

Cover with a clean napkin or nylon, tilt to one side and leave for about 1 hour until the dough doubles in size.
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4. When the dough has risen, place on a floured table; flatten with your palms and rub a little flour on the sticky flattened dough.
You can also flatten with a rolling pin, but the first method yields fluffier donuts.
If the dough is too sticky for your liking, you can add a little flour and fold it into the dough. 

5. Now using a a biscuit cutter or the wide top of a glass cup, cut the flattened dough into doughnuts rounds.
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If you like you can use a syringe(without the needle) to fill the donuts with jam, you can also do this after frying the donuts.

6.
If you want very large donuts, you can leave the donuts to rise for another 20 minutes before frying.

7. Heat up the oil until very hot- about 180ยบ C (you can do an oil test by dropping a little of the dough in the oil, to see how fast it will fry
 Now fry the donuts in the oil for 1 minutes on each side. Transfer into a sieve, lined with paper towels, to absorb excess oil.
Nigerian Donuts, Nigerian Doughnuts, How to make nigerian donuts, nigerian food tv
8. If you desire, roll the donuts in sugar or any glaze of choice and Enjoy!

Nigerian Donuts are usually enjoyed with soft drinks or local Nigerian drinks like zoborodo(zobo), kunnu or fruit juices.

how to make nigerian donut



 


 Other related recipes :
 * Nigerian Chin Chin recipe
* Nigerian Chicken Pie
* Nigerian Sausage Rolls
* Nigerian Egg Roll
* Nigerian Scotch Eggs
* Nigerian Fish Rolls
* Nigerian Fish Pie Recipe
* Nigerian Meat Pie
* Nigerian Buns
* Nigerian Puff puff

* Nigerian Plantain Mosa
* Fried Plantains





 By Nky Lily Lete

65 comments:

  1. Anonymous9:09:00 AM

    thank you,
    but you did not mention when to add the 'starter' to the batter, the mixed rest part of the flour..

    ReplyDelete
    Replies
    1. I did dear, read the recipe again :)

      Delete
  2. Anonymous9:14:00 AM

    Also how thick should the batter be?

    ReplyDelete
    Replies
    1. In the video, you'll see the thickness of the batter dear :)

      Delete
  3. Anonymous12:03:00 AM

    I had these when i went to Nigeria. They were SOO good! I dont have the patience for all that though...

    ReplyDelete
    Replies
    1. Lol .. I'm glad you enjoyed it :)

      Delete
  4. Anonymous9:35:00 AM

    Your donut appears soft and yummy compared2 what i'v bn seeing on net, what's d secret?

    ReplyDelete
    Replies
    1. Secret? Well dear, to get a soft donut, make sure that the dough you are working with is soft and stretchy. And don't use a rolling pin, just flatten it out with your hands, then cut into donut shapes.

      Delete
  5. Anonymous11:54:00 AM

    Nice one i have learnt

    ReplyDelete
  6. Anonymous10:06:00 AM

    Don't hv weighing equipments, can u plz break d measurements down into cups?

    ReplyDelete
    Replies
    1. Hi , 1 cup flour equals 128 grams.

      Delete
  7. Anonymous1:18:00 PM

    Hi,i did mine n it's not soft what could be cause

    ReplyDelete
    Replies
    1. Hi dear, Maybe you used a lot of flour.

      Delete
  8. Anonymous1:24:00 PM

    How can i get the recipe book

    ReplyDelete
    Replies
    1. Recipe book coming soon dear :)

      Delete
  9. Anonymous2:54:00 PM

    Please can i add preservative and colouring to it cos i want 2 package it like those cup cake i see in the market and distribute to other sellers and will like 2 know if its a profitable venture.

    ReplyDelete
    Replies
    1. Hi dear,You can add preservatives, but I don't know about coloring donuts. As for it being a profitable venture, O yes, it is, if there is high demand for fast food or snacks in the area you want to sell it.

      Delete
  10. Anonymous1:14:00 AM

    Do you use a tube to put the jelly in the middle? And also I am going to make donuts and wanted to know what kind of jelly that is?

    ReplyDelete
    Replies
    1. I used a syringe (without the needle). watch the video above , you'll see how I did it. As for the jelly/jam, I used strawberry jam.

      Delete
  11. Anonymous4:25:00 PM

    Hi, pls how does one get the jam inside the donuts?

    ReplyDelete
  12. Anonymous4:28:00 PM

    Hi, pls how does one get the jam inside the donuts?

    ReplyDelete
    Replies
    1. I used a syringe (without the needle). please watch the video above.

      Delete
  13. Anonymous10:26:00 AM

    pls i want to know if is important to add nutmeg to your puff puff

    ReplyDelete
    Replies
    1. No dear it is not important, it's optional :)

      Delete
  14. Anonymous11:13:00 AM

    Hi Nky, I must say what a wonderful job you are doing. I have used a couple of your soup recipes and I was glad I did. I wanted to ask if I can use margerine instead of butter and I really don't know how to measure 25g. Secondly, can I use powdered milk? If yes, how much quantity. Tanks a bunch!

    ReplyDelete
    Replies
    1. Yes dear, you can use margarine. I think 25 gram is about 2 to 3 tablespoonful. You can use powdered milk, mix 2 tablespoonful in 200 ml of warm water.

      Delete
  15. Anonymous1:44:00 AM

    Could you please mention the preservatives that could be used for doughnuts.

    ReplyDelete
    Replies
    1. Sorry I can't be of help,but you can ask at the store for pastry preservatives.

      Delete
  16. Anonymous12:13:00 AM

    Nky u r nice, keep it up dear.

    ReplyDelete
  17. Anonymous11:25:00 AM

    hi, NKY i rili do luv ur blogs. u rili r doin a 1daful job, i'v tried most of ur snacks recipes n hv don me gud bcos i end up recievin lots of complements n gifts frm my hubby, expecially when i tried d samosa recipe. kip d gud wrk up. God bless u.

    ReplyDelete
    Replies
    1. Thanks for your lovely feedback hun, I'm so glad to be of help. God bless you too dearie :)

      Delete
  18. HI NKY, LOVELY RECIPES, KEEP THE GOOD WORK ON. PLEASE HOW DID YOU PLACE THE JAM IN THE MIDDLE DESPITE THE HOLE? I NOTICED YOU USED THE SYRINGE TO INJECT IT INTO THE SIDE OF THE DONUT BEFORE FRYING, BUT HOW DID YOU PUT THE ONE THAT SHOWS ON TOP.

    THANKS

    ReplyDelete
    Replies
    1. Thanks for your kind words.
      You can inject it into the hole after frying, if you jam is thick, it won't fall out of the other end.

      Delete
  19. Anonymous10:11:00 AM

    Lovely work nky, l want to know when to put in d jam is it before frying or after can't really view d youtube with this phone and can nutmeg be used, more grease to your elbow

    ReplyDelete
    Replies
    1. Thanks dearie.
      I put the jam before and after frying.
      But just do it after frying, so that you don't spoil the shape of the donuts.

      Delete
    2. And yes, you can add nutmeg.

      Delete
  20. Anonymous1:25:00 PM

    Can't I use oven instead of frying

    ReplyDelete
  21. Anonymous1:06:00 PM

    Job well done

    ReplyDelete
  22. Anonymous12:59:00 PM

    Hello NKY, 480g of flour is equivalent to how many tablespoon or how
    many milk tin. Thanks

    ReplyDelete
    Replies
    1. 2 Tablespoons of flour is equal to 16g, while a tin of peak milk is about 170g, so do the remaining maths dearie :)

      Delete
  23. Please Nk I want to know if the egg is very important, or can I omit it?

    ReplyDelete
  24. Please Nk I want to know how important the egg is.. Can I omit it?

    ReplyDelete
    Replies
    1. If you are allergic to egg or on an egg free diet, you can omit it.

      Delete
  25. Nky u are a true African woman! Proud of u

    ReplyDelete
    Replies
    1. Thanks for teaching me how to make doughnut

      Delete
    2. You're welcome Hannah

      Delete
  26. Thanks for the teaching

    ReplyDelete
  27. Hi nice recipe and thanks for the video. Pls I want to ask what if the batter did not bubble up and one unconsciously pour it in the flour mixture, what will happen and is there any remedy . thanks

    ReplyDelete
    Replies
    1. If the yeast is dead, the batter wont rise and u'll end up with a tough doughnut, but if the yeast is alive, then no probs, it will rise and u can continue with the recipe.

      Delete
  28. Hello nky,tanks 4 dis,pls am i to heat d butter on fire 2 melt and also is 1 egg enough? ADAOMA

    ReplyDelete
    Replies
    1. Hi Adaoma, just leave the butter out in room temperature and it will be soft enough or you can heat it up slightly.

      Delete
  29. Nky, thanks for d good work, I have really learnt a lot, but I want to ask u dis question, how do I make doughnuts that can last for several days, its packaged, looks more like bread, its always packaged & sold in shops

    ReplyDelete
  30. i no fit shout. I no see you make I give you pounded yam and egusi soup. you 3much o. pls can you put your measurements in cups? pls. will really appreciate. this gram is kinda confusing as I don't have a scale. bless you MA

    ReplyDelete
  31. i no fit shout. I no see you make I give you pounded yam and egusi soup. you 3much o. pls can you put your measurements in cups? pls. will really appreciate. this gram is kinda confusing as I don't have a scale. bless you MA

    ReplyDelete
  32. Can i keep the dough for later use? If yes then do i keep in the fridge?

    ReplyDelete
  33. Can i use the dough later after 6 hours or 12 hours? actually i made dough early.

    ReplyDelete
  34. Ma God bless u for making things easy with the way u explain ur recipes. Pls y was my donough strong wen it was cold

    ReplyDelete
  35. Nice work ma'am. Can it b baked

    ReplyDelete
  36. Nice work. U are blessed. Pls why does my meat pie have cracked surface after baking.Tks

    ReplyDelete

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